Mother's Day Recipe Contest

Submit the recipe and picture of your dish below.
Entries are due by April 5th at 11:59pm.

Give your mom the gift money cannot buy...
The chance to immortalize her best recipe!

First Name

Last Name

Phone Number

E-Mail Address

Recipe Name

Recipe

I am over 18.

Upload a photo of your recipe (2.5MB limit)

Rules and General Information:

WINNER WILL BE CONTACTED BY A TV30 STAFF MEMBER.

Rules and General Information for TV30 MOTHER'S DAY RECIPE CONTEST

Enter one recipe per household.

Last date to enter is April 5, 2014. TVCTV reserves the right to change the end date or cancel the promotion/contest.

The official name of this giveaway is "TV30 Mother's Day Recipe Contest"

By entering this form and your picture and recipe you hereby grant TVCTV and their agents and assignees full permission and authority for the purpose of publicity and promotion to use, publish, display, edit or crop your picture in perpetuity without any notice, compensation, royalties or residuals on any media throughout the universe.

By entering this form you hereby grant TVCTV and their agents and assignees full permission and authority for the purpose of publicity and promotion to use, publish, display your name and city of residence, in perpetuity without any notice, compensation, royalties or residuals on any media throughout the universe.

TVCTV employees and their families are not eligible to win.

There is no cost to enter. The only way to enter is by filling out the form here on this web site www.trivalleytv.org

There is no cash value for the prize.

You must be 18 or older to enter

Winners will be announced on TVCTV's Facebook page www.facebook.com/tv30.org , and on a future episode of Slice of Life. Winners' name and city will appear on TV 30. The winner will also be notified by e-mail or phone.

Winner must be available to come into the studio in Pleasanton on a specified studio shoot day in April. If the winner cannot make the taping, TVCTV reserves the right to choose another winner.

TVCTV reserves the right to end this promotion/contest at anytime. TVCTV reserves the right to require new entries once this promotion/contest has ended.

Pre-heat the oven to 350F.
Sear the turkey legs in about ½ cup duck fat in a heavy-bottomed pot until golden brown on both sides; remove and reserve in a separate pan.
Briefly sauté the next 5 ingredients in the same pan, then deglaze with the red wine; reduce the wine until almost dry.
Return the turkey legs to the pan and add the fat over the turkey legs until just covered, cover with parchment and foil.
Bake the legs in the oven until tender; approximately 1 ½ -2 hours. Cool the legs and liquid separately.
When the liquid is at room temperature pour it back over the legs before storing; keep covered and refrigerated.

Preheat Oven to 300 degrees.
Set pan on high heat and add vegetable oil to coat bottom of pan.
Season ribs with salt and blackening seasoning. Sear ribs in pan, approximately three minutes on each side.
To make sauce, in a bowl, whisk together ketchup, brown sugar, soy ginger sauce, chili flakes, sweet chili sauce, and pineapple juice.
Place seared ribs in a pan and pour sauce over ribs. Keep a small amount of sauce on the side for dressing after cooking.
Place parchment paper over the ribs, and cover pan with aluminum foil. Put in oven and cook for 2 - 2 1/2 hours.
Cut ribs and garnish with parsley and extra sauce.

Enjoy!

Cousin Eddie (hot line):

-remove a 1/2lb burger from cooler under the flat top
-season both sides with the burger rub
-place ½ oz melted butter onto flat top
-place one brioche bun onto buttered flat top and warm until golden brown
-place a deli liner into an oval red basket; the deli liner must be placed with corners facing you (diamond shape)
-cook burger until an internal temp is 145*
-butterfly ½ of a smoked sausage link and cook to an internal temp of 165*
-if specified add cheese or other add on's
-place sausage on top of cheese
-if french fries are the side add 6 oz of fries
-place in hot window
(steam table)
-place 3oz of pulled pork on top of sausage
-place 3 oz of coleslaw on top of pulled pork
-place side dish(s) next to cousin eddie

The Process
Preheat oven to 375 degrees
Roast the chicken wings and the sausage in the oven till done (this will save you a lot of time). (The sausage will cook faster than the chicken, so use two pans).
Use a large casserole or braisier or 10 quart stock pot. On medium-high heat, whisk the roux till bubbles. Add the onions, celery and bell pepper and cook till translucent. Add the garlic, tomato paste and spices till the veggies are slightly caramelized, fragrant and soft. Deglaze the pan with the stock. Add the chicken wings and tomato puree. Simmer till wings just about fall off the bone.
Meanwhile, slice the sausage and add to the pot with the whole crabs and okra. Add the remaining ingredients. Now is the point to taste and adjust your seasonings (roux, spices, etc). You want an earthy flavor.
Finally, stir in your shrimp and crab meat to just cooked through. Now, stir in your fresh herbs and file. Serve in bowls with Saltine crackers or steamed long grain rice.
In your hands, you have an old world mixture of Africa, France, the Choctaw nation and more. Enjoy!
Courtney Townsend-Duboff, Professional Chef